Basic Rolled Fondant. When coloring rolled fondant, use a paste color over a liquid — it is more concentrated in color and texture. The advantage of using paste food coloring to color fondant. This basic fondant recipe is a very traditional, classic fondant recipe.
Combine gelatin and cold water; let stand until thick. Fondant is frequently affected by the humidity in the air. If your dough is not becoming stiff, add in more confectioner's sugar until the. You can cook Basic Rolled Fondant using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Basic Rolled Fondant
- Prepare of light corn syrup.
- Prepare of shortening.
- You need of confectioner's sugar.
- You need of salt.
- Prepare of clear vanilla.
Why homemade rolled fondant is better. It's true, most people don't like the taste of fondant. But I think most people have only eaten commercially made fondant. Some brands are better than others.
Basic Rolled Fondant step by step
- In a large bowl, stir together the shortening and corn syrup..
- Mix in the salt and vanilla flavoring, then gradually mix in the confectioner's sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand..
- If the dough is sticky, knead in more confectioner's sugar until it is smooth..
- Store in an airtight container at room temperature ou in the refrigerator..
- To use, roll out on a clean surface that has been dusted with confectioner's sugar until it is 1/8 inch thick or thinner if you can..
- Drape over frosted and chilled cake and smooth the sides down, or cut into strips to make bows or other decorations..
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in. Be aware that you want the cake under the fondant to be very stable and rather basic in shape. Rolled fondant is a sugar paste that, as the name implies, can be rolled. It is used to cover cakes to give it a nice, smooth finish.